Stir Fried Tofu and Brocolli

This is a super quick plant-based dish with garlic, soy and ginger sauce. If you love a stir fry recipe in a hurry, then this will become a firm favourite.

Some days we just don't have time for lots of prep and this is a perfect dish for those small windows. Tofu is such a versatile ingredient and when its cooked right it can be full of flavour and texture. This recipe uses crumbled tofu, which makes it really quick to cook and it absorbs the fragrant ingredients really fast.

Serve this tasty dish with rice or noodles, or serve it as a side dish.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Lunch, Main Course

Cuisine Asian

Keyword stir fried tofu and brocolli

Diet Dairy Free, Naturally Gluten Free, Vegan, Vegetarian

Ingredients

400 g organic firm tofu
300 g broccoli florets
2 garlic cloves
1 thumb of ginger
2 tbsp soy sauce
1 tbsp organic toasted sesame oil
1 tbsp rice vinegar
1 tbsp organic maple syrup
2 tbsp organic extra virgin olive oil
organic sesame seeds

Instructions

Drain the tofu and pat dry.
Using your hands or a fork, crumble it into small, bite-sized pieces.
Heat a wok or frying pan with 1 tbsp of oil and fry the tofu for 5 minutes until lightly golden and starting to crisp.
Remove from the pan and set aside.
In the same pan, add the remaining oil.
Peel and finely chop the garlic and ginger, then fry for 1–2 minutes.
Add the broccoli florets and stir-fry on a high heat for 3–4 minutes until just tender.
Whisk together the soy sauce, sesame oil, rice vinegar and maple syrup.
Pour into the pan, stir well, then return the crumbled tofu and toss everything together so it absorbs the sauce.
Serve hot, sprinkled with sesame seeds, over rice or noodles.